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    Celeriac tikki with chickpeas

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    Celeriac tikki with chickpeas

    • Preparation time: 20 minutes + cooling
    • Cooking time: 25 minutes

    Serves: 4

    Ingredients

    1 large maris piper potato, peeled and cut into 4cm chunks 
    ½ celeriac, peeled and cut into 4cm chunks 
    ¼ tsp salt 
    ½ tsp Cooks’ Ingredients Chaat Masala spice blend, plus extra to serve 
    ½ tsp chilli powder
    3 tbsp cornfl our
    2 tbsp sunfl ower oil

    CHICKPEAS
    1 tsp black mustard seeds
    1 green chilli, fi nely chopped
    ½ tsp salt
    ½ tsp garam masala
    ½ x 25g pack fresh coriander, leaves only, roughly chopped  400g can chickpeas, drained and rinsed

    TO SERVE 
    4 tbsp natural yogurt
    4 tbsp mango and chilli chutney
    Lemon wedges

    Method

    1. Put the potato and celeriac in a pan; cover with water. Bring to the boil; cook for 10-12 minutes until tender. Drain and allow to cool. Once cool, coarsely grate the veg into a bowl, then add the salt, chaat masala, chilli powder and cornfl our. Mix together and shape into 8 similar-sized patties. Heat the oil in a large frying pan over a medium-high heat. Add the tikki to the pan and fl atten slightly. Cook for 3-4 minutes on each side until crisp, golden and cooked through.

    2. Once the tikki are cooked, transfer them to a plate and keep warm. Put the pan back over the heat and add the mustard seeds. When they start to pop, add the remaining chickpea ingredients; mix well and cook for 2 minutes.

    3. Divide the tikki and chickpeas between 4 plates. Drizzle over the yogurt and sprinkle with a little salt and chaat masala. Put a dollop of mango and chilli chutney on top and serve immediately with lemon wedges for squeezing over. 

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